Shrimp Veracruzana Recipes

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SHRIMP VERACRUZ



Shrimp Veracruz image

This Mexican-inspired dish is filled with rich flavors and color. It's easy to make and a delight to serve!

Number Of Ingredients 12

1 pound large frozen shrimp, thawed and tails removed
2 large limes, one juiced, one cut into wedges
3 tablespoons olive oil, divided
1/4 cup white onion cut into thin strips
2 garlic cloves, minced
1 small jalapeño, seeds and pith removed, diced small
1 (14.5-ounce) can diced tomatoes
1/4 teaspoon ground black pepper
1/4 teaspoon red pepper flakes
1/3 cup green pimento stuffed olives, halved
1-2 tablespoon cilantro, torn, plus extra as garnish
4 cups cooked white rice

Steps:

  • Add the shrimp, juice from one lime, and 1 tablespoon olive oil to a zippered baggie. Close the baggie, gently massage the shrimp with your hands, and refrigerate for 15-30 minutes.
  • Add 2 tablespoons of olive oil to a skillet over medium-high heat. When hot, add the onions and cook for about 3 minutes. Add the jalapeño and cook for another minute or so. Add the garlic and cook for 30 seconds.
  • Add the diced tomatoes in their juices to the skillet. Season with the black pepper and red pepper flakes and stir. Cook, simmering, for 3-4 minutes.
  • Add the olives and the shrimp to the mixture. Cook for 3-4 minutes, or until the shrimp turns pink.
  • During the last minute or so of cooking, add the cilantro and juice from one of the lime wedges.
  • Serve hot over white rice.

Nutrition Facts : Servingsize 4 serving, Calories 321 kcal, Fat 11 g, SaturatedFat 2 g, Cholesterol 0 mg, Sodium 224 mg, Carbohydrate 50 g, Sugar 3 g, Protein 5 mg

SHRIMP VERACRUZANA



Shrimp Veracruzana image

This recipe was featured in an email from the www.lifescript.com website. "Veracruzana is a dish full of onions, jalapeños and tomatoes from the Mexican state of Veracruz. Here we pair the zesty sauce with shrimp, but it can be served with any type of fish or chicken. The heat of fresh jalapeños varies depending on growing conditions. Be sure to taste yours as you're adding them to the dish and adjust the amount according to your taste. For pepper flavor without the heat, use a thinly sliced green bell pepper in place of the jalapeños. Serve with: Rice or potatoes and an avocado salad." Provided by EatingWell.com.

Provided by senseicheryl

Categories     Onions

Time 1h

Yield 6 dishes, 6 serving(s)

Number Of Ingredients 9

2 teaspoons canola oil
1 bay leaf
1 medium onion, halved and thinly sliced
2 jalapeno peppers, seeded and very thinly sliced
4 garlic cloves, minced
1 lb raw shrimp, peeled and deveined (16-20 per pound)
3 medium tomatoes, diced
1/4 cup green olives, thinly sliced, pitted
1 lime, cut into 4 wedges

Steps:

  • Heat oil in a large nonstick skillet over medium heat.
  • Add bay leaf and cook for 1 minute.
  • Add onion, jalapeños and garlic and cook, stirring, until softened, about 3 minutes.
  • Stir in shrimp, cover and cook until pink and just cooked through, 3 to 4 minutes.
  • Stir in tomatoes and olives.
  • Bring to a simmer, reduce heat to medium-low, replace cover and cook until the tomatoes are almost broken down, 2 to 3 minutes more.
  • Remove the bay leaf.
  • Serve with lime wedges.

Nutrition Facts : Calories 128.2, Fat 3.9, SaturatedFat 0.5, Cholesterol 115.2, Sodium 203.5, Carbohydrate 7.3, Fiber 1.7, Sugar 2.8, Protein 16.4

SHRIMP VERACRUZ-STYLE (CAMARONES A LA VERACRUZANA)



Shrimp Veracruz-Style (Camarones a La Veracruzana) image

Posted for the Zaar World Tour 2006-Mexico. From the "Mexican Cookery" cookbook. I haven't tried this recipe, but it sounds delicious. When making this dish, be sure that you don't cook the shrimp too long or leave it standing in the hot sauce, as it will become tough.

Provided by Bayhill

Categories     Peppers

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 12

1 lb fresh medium shrimp, peeled and deveined
1 large green bell pepper
1 tablespoon vegetable oil
1 small onion, chopped
5 small tomatoes, peeled and chopped (1-1/4 lb.)
12 pimento stuffed olives, whole
1 1/2 teaspoons capers
1 bay leaf
1/2 teaspoon sugar
1/2 teaspoon salt
2 tablespoons vegetable oil
lime juice

Steps:

  • Cut bell pepper into 1-1/2"x1/2" strips. Heat 1 Tablespoon oil in a large saucepan. Add onion and green pepper strips. Cook until onion is tender but not browned. Add tomatoes, whole olives, capers, bay leaf, sugar and salt. Bring to a boil; reduce heat.
  • Cover and simmer 20 minutes. Taste sauce and add more salt if needed. Heat 2 Tablespoons oil in another large skillet. Add shrimp.
  • Cook over medium heat until shrimp turns pink, about 3 minutes. Sprinkle a few drops of lime juice over shrimp. Add sauce. Cook and stir 3 to 4 minutes longer. Serve immediately.

Nutrition Facts : Calories 208.9, Fat 11.7, SaturatedFat 1.5, Cholesterol 143.2, Sodium 973.3, Carbohydrate 9.6, Fiber 2.4, Sugar 5.2, Protein 17.1

SNAPPER VERACRUZANA



Snapper Veracruzana image

Provided by Aarón Sánchez

Categories     main-dish

Time 40m

Yield 2 servings

Number Of Ingredients 14

2 tablespoons canola or corn oil
1 white onion, thinly sliced
2 cloves garlic, thinly sliced
2 bay leaves
1 jalapeno, thinly sliced
1/2 cup dry white wine
2 cups peeled whole tomatoes (can use 16 ounces canned tomatoes)
1 cup fish stock
1/4 cup capers
1/4 cup sliced pitted green olives
1 (3 pound) whole red snapper, scaled and gutted
Salt and freshly ground black pepper
2 tablespoons chopped Italian parsley, for garnish
Lime wedges, for garnish

Steps:

  • In a saucepot, add the oil, and start to cook the onions, garlic, bay leaves, and jalapeno. Cook for 5 minutes, until the onion is translucent. Then deglaze with the white wine. Add the tomatoes and fish stock, and cook for 15 minutes. Add the capers and olives cook for 5 minutes more.
  • Preheat the oven to 400 degrees F.
  • Season the fish with salt and pepper. Put the red snapper in a roasting dish that holds it comfortably. Spoon the tomato sauce over the fish, and roast until the fish is cooked but moist, about 15 to 20 minutes.
  • Serve the fish garnished with parsley and lime wedges.

VERACRUZANA VINEGAR-BATHED SHRIMP



Veracruzana Vinegar-Bathed Shrimp image

Provided by Martha Rose Shulman

Categories     dinner, lunch, vegetables, appetizer, main course

Time 45m

Yield Serves 8

Number Of Ingredients 15

2 pounds medium shrimp
3 cups water
3 tablespoons extra-virgin olive oil
1 large white or red onion, thinly sliced
2 large carrots, thinly sliced
Salt to taste
4 to 6 garlic cloves, minced or puréed
2 fresh or pickled serrano or jalapeño chiles, or chipotle chiles in adobo sauce, minced
2 large or 4 small bay leaves
1/3 cup seasoned rice vinegar
1/4 teaspoon freshly ground pepper
1/2 teaspoon ground cloves (more to taste)
1 teaspoon dried Mexican oregano or 1 tablespoon chopped fresh mint
1/3 cup chopped cilantro
Lettuce leaves for serving (optional)

Steps:

  • Peel and devein shrimp, saving the shells.
  • Bring water to a boil in a medium saucepan and add shrimp shells. Simmer 30 minutes. Line a strainer with cheesecloth and set over a bowl. Strain broth into bowl and discard shells. You will need only 1/2 cup of the broth; the rest can be frozen, or used to cook rice if you choose it to accompany the shrimp.
  • Heat 2 tablespoons olive oil over medium heat in a large, heavy skillet and add onion, carrots and a generous pinch of salt. Cook, stirring often, until tender, 5 to 8 minutes. Add garlic and shrimp and cook, stirring, until shrimp begins to turn pink, about 3 minutes.
  • Add chiles, bay leaves, vinegar, pepper, ground cloves, salt to taste and 1/2 cup shrimp stock and bring to a simmer. Reduce heat to low and simmer for 5 minutes or until the shrimp is cooked through, stirring occasionally. Remove from heat and transfer mix to a bowl. Refrigerate for 30 minutes or longer.
  • Stir in remaining tablespoon of olive oil, the oregano or mint and cilantro. Taste and adjust seasonings. If desired, line a platter or plates with lettuce leaves and spoon shrimp mix over the lettuce.

Nutrition Facts : @context http, Calories 146, UnsaturatedFat 5 grams, Carbohydrate 5 grams, Fat 6 grams, Fiber 1 gram, Protein 16 grams, SaturatedFat 1 gram, Sodium 660 milligrams, Sugar 2 grams, TransFat 0 grams

SHRIMP VERACRUZANA



Shrimp Veracruzana image

Veracruzana is a dish full of onions, jalapenos and tomatoes from the Mexican state of Veracruz. Here we pair the zesty sauce with shrimp.

Provided by Breana Lai, M.P.H., R.D.

Yield 4

Number Of Ingredients 9

2 teaspoons canola oil
1 bay leaf
1 medium onion, halved and thinly sliced
2 peppers jalapeno peppers, seeded and very thinly sliced, or to taste
4 cloves garlic, minced
1 pound peeled and deveined raw shrimp (16-20 per pound; see Shopping Tip)
3 medium tomatoes, diced
¼ cup thinly sliced pitted green olives
1 lime, cut into 4 wedges

Steps:

  • Heat oil in a large nonstick skillet over medium heat. Add bay leaf and cook for 1 minute. Add onion, jalapenos and garlic and cook, stirring, until softened, about 3 minutes. Stir in shrimp, cover and cook until pink and just cooked through, 3 to 4 minutes. Stir in tomatoes and olives. Bring to a simmer, reduce heat to medium-low, replace cover and cook until the tomatoes are almost broken down, 2 to 3 minutes more. Remove the bay leaf. Serve with lime wedges.

Nutrition Facts : Calories 159.9 calories, Carbohydrate 9.5 g, Cholesterol 172.6 mg, Fat 4.9 g, Fiber 2.4 g, Protein 20.2 g, SaturatedFat 0.6 g, Sodium 459.9 mg, Sugar 4.2 g

SHRIMP VERACRUZANA



Shrimp Veracruzana image

Veracruzana is a dish full of onions, jalapenos and tomatoes from the Mexican state of Veracruz. Here we pair the zesty sauce with shrimp.

Provided by Breana Lai, M.P.H., R.D.

Yield 4

Number Of Ingredients 9

2 teaspoons canola oil
1 bay leaf
1 medium onion, halved and thinly sliced
2 peppers jalapeno peppers, seeded and very thinly sliced, or to taste
4 cloves garlic, minced
1 pound peeled and deveined raw shrimp (16-20 per pound; see Shopping Tip)
3 medium tomatoes, diced
¼ cup thinly sliced pitted green olives
1 lime, cut into 4 wedges

Steps:

  • Heat oil in a large nonstick skillet over medium heat. Add bay leaf and cook for 1 minute. Add onion, jalapenos and garlic and cook, stirring, until softened, about 3 minutes. Stir in shrimp, cover and cook until pink and just cooked through, 3 to 4 minutes. Stir in tomatoes and olives. Bring to a simmer, reduce heat to medium-low, replace cover and cook until the tomatoes are almost broken down, 2 to 3 minutes more. Remove the bay leaf. Serve with lime wedges.

Nutrition Facts : Calories 159.9 calories, Carbohydrate 9.5 g, Cholesterol 172.6 mg, Fat 4.9 g, Fiber 2.4 g, Protein 20.2 g, SaturatedFat 0.6 g, Sodium 459.9 mg, Sugar 4.2 g

SHRIMP COCKTAIL VERACRUZ-STYLE RECIPE - (4.4/5)



Shrimp Cocktail Veracruz-Style Recipe - (4.4/5) image

Provided by SFCook

Number Of Ingredients 27

For Shrimp:
1 lb. small raw shrimp (50 - 55)
2 Tbsp. salt
1 tsp. whole black peppercorns
Juice of 4 - 6 limes + lime halves
Sauce:
2 plum tomatoes, peeled, cored & chopped (or 1 regular tomato)
1/2 small white (or red) onion, peeled and chopped
3 scallions, thinly sliced, crosswise
1 garlic clove, peeled and minced
1-2 fresh jalapeño(s), sliced (seeded to lessen heat)
4-6 Tbsp. extra-virgin olive oil
Zest of 1 lime
2 Tbsp. fresh lime juice + more for serving
2 Tbsp. fresh lemon juice
2 Tbsp. chopped fresh cilantro (or Italian or curly parsley) + more for serving
Salt and freshly ground white pepper to taste (approx. 1 tsp. salt, 3/4 tsp. pepper)
1 avocado, peeled and sliced (or coarsely chopped, for individual servings)
Lime wedges & cilantro or parsley sprigs
Optional: diced cucumber; Tabasco or a vinegary Mexican bottled hot sauce (such as Tamazula, Valentina or Búfalo, the latter being on the sweet side)
Salsa Verde (to be served on the side):
1/2 lb. fresh tomatillos
1 garlic clove, peeled and chopped
4 fresh Serrano chiles, stemmed and chopped
Salt
2 Tbsp. minced white onion
2 Tbsp. roughly chopped fresh cilantro

Steps:

  • For SHRIMP: 1. Add salt, peppercorns, lime juice and lime halves to 4 cups boiling water. Add shrimp, cover, lower heat and return to boil. Simmer just until opaque in center, about 1 1/2 to 2 minutes (a minute or two longer for larger shrimp.) Drain and quickly place shrimp in ice water to stop cooking. Peel & devein; pat dry. (If using larger shrimp, cut in 1/2 or 1/3's.) SAUCE: 2. Mix together tomatoes, onions, scallions, garlic, and jalapeño. Add shrimp and lightly toss. 3. Stir together oil, lime zest, lime & lemon juice, and cilantro or parsley; stir gently into shrimp; season to taste with salt and pepper. May be covered and chilled, to this point, overnight. 4. To serve, top with avocado, lightly sprinkle with lime juice and chopped cilantro or parsley (add a few drops of hot sauce for extra spice); garnish with lime wedges & cilantro or parsley sprigs. SALSA VERDE: Remove papery husks from tomatillos, rinse, and quarter. Place in a blender or food processor with garlic, chiles, a pinch of salt, and 1⁄3 cup water. Pulse until finely chopped. Transfer to a bowl and stir in onions and cilantro. Season with salt.

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SHRIMP VERACRUZANA
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